1/3 cup sugar
2 tbsp flour
1 cup milk
3 egg yolks
1 tbsp margarine
1/2 tsp vanilla
2 lb tart cooking apples
1 tbsp lemon juice
2 tbsp margarine
2 tbsp sugar
1 dash nutmeg
3/4 cup apricot preserves
1 egg yolk
1 tbsp water
06/07 0838 AM DON FIFIELD
Directions
Prepare pastry and line one 9-inch pie plate. In small saucepan,
combine sugar and flour, mixing well. Stir in milk. Bring to boil
while stiring.
Reduce heat and simmer until slightly thickened. In bowl, beat egg
yolks slightly and add small amount hot mixture. Pour egg mixture
into saucep[an. Add margarine and vanilla. Cool. Peel and slice
apples, sprinkle with lemon juice. In skillet, combine margarine,
sugar and nutmeg and melt. Add apples; saute, stirring occasionally.
Cook until almost tender, about 5 minutes. Remove from heat. Pour
into pastry shell. Pour cooled filling over apples. In saucepan, melt
preserves and yolk and water and brush on pastry. Bake in 425 deg.
oven 40 min. or until golden.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/07 8:55 AM
TO: DON FIFIELD (XKGR41A) FROM: DON FIFIELD (XKGR41A) SUBJECT:
R-MM APPLES-PIES
Servings: 6 servings
Apple Pie A La Apricot Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
It is quite feasible to trace the history of recipes way back into the far past, in truth as far back into history as the early Egyptians, and quite possibly further than that. In practice though, these, ancient cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to food historians is a series of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move into Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes enjoyed by the Romans. In his works, he tells us how the roman meals were split into appetizers, entrees and desserts, a style of dining still practiced today. Additionally, he tells us how the ancient cooks made use of a good variety of herbs, including a few you will know such as bay, mint and parsley. Moving on, we have a couple of interesting cookery books dating from the fourteenth century - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that is popular today, but instead accounts of the types of meals eaten by the upper classes of those days. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new tastes led to a surge in recipe books, many of which are now in private cookery archives. During the following few centuries, the upper-class families of Wesstern Europe tried to serve up the most exotic banquets, and as a result the best chefs and their recipes were at a premium. However, it was during the 1800s that cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, cooking books are increasing in popularity due to increased literacy, people having increased free time and having more money to spend. The revolution that is television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Apple Pie A La Apricot recipe.
